Summer Salad recipes that truly celebrate Smoked Trout.

When the temperature’s soaring and you’re looking for simple al-fresco supper solutions then Charlie’s Trout is the perfect recipe ingredient. No need to cook it because we’ve carefully prepared it for you. It’s just a case of adding it to whatever other ingredients take your fancy and enjoying the results in the shade of a great big parasol.

At this time of year, the garden is full of fabulous fresh ingredients, there’s pick-your-own a plenty and the veggie shops are all bursting with lovely local produce. Delicious new potatoes, crisp lettuces and quirky salad ingredients which can quickly transform a standard salad into something spectacular.

A flourish of pea-shoots, a scattering of nasturtium flowers or a handful of freshly picked mediterranean herbs can make all the difference - and using a Great British Ingredient like Charlie’s Trout means you’re always starting from a good footing!

As well as our very own favourite summer recipe for Charlie’s Smoked Trout Salad, we’ve found a few other spectacular Smoked Trout salad recipes that have really got our taste-buds tingling. From some of our favourite sources and listed below, they’re real show-stoppers and definitely good enough for guests (but still nice and simple to rustle up in no time).


Charlie’s Signature Smoked Trout Salad.

(Serves 6 as a starter, 4 as a main)

INGREDIENTS:

330g Charlie’s Trout (sliced), 3 Blood Oranges (thinly sliced), 1 bag of frozen Edamame Beans, A handful of Pea Shoots, Pepper.

For full recipe, look here.

METHOD:

Thinly slice the blood oranges and place in a bowl, add the smoked trout to the oranges. Cook the edamame beans in a pan of simmering, lightly salted water for 3 mins. Drain beans, pod them and add to the bowl of oranges and smoked trout. Add a generous handful of pea shoots to the salad and finish with a little ground pepper to taste. Enjoy.


Olive Magazine’s Tasty Smoked Trout recipe with warm Jersey Royals.

 Photo & recipe: Olive Magazine.

Photo & recipe: Olive Magazine.

(Serves 2 as a main course)

INGREDIENTS:

500g Jersey Royal New Potatoes, 125g Hot Smoked Trout, Small bunch of Tarragon (chopped), 1 Shallot (finely chopped), 1tbsp Red Wine Vinegar, 2tbsp Olive Oil, 6 Spring Onions (finely chopped), 50g Pea Shoots (or Rocket).

For full recipe, head to the excellent Olive Magazine website.

METHOD:

Boil the potatoes in water (salted) for 10-15 minutes until cooked. Drain and once they’ve cooled a little, cut into thick slices. Mix together tarragon, shallot, red wine vinegar, oil and seasoning. Pour ¾ of this dressing over the warm potatoes and mix. Add spring onions and pea shoots and mix again. Arrange on 2 plates and top with the hot trout. Pour over the rest of the dressing, serve and savour.


The Telegraph’s Stylish Smoked Trout, Egg and Potato Salad recipe

 Recipe & photo : The Telegraph

Recipe & photo : The Telegraph

(Serves 6 as a main course)

INGREDIENTS:

500g Baby Potatoes, 2tbsp White Wine Vinegar, 100ml Extra Virgin Olive Oil, 6 Eggs, 375g Hot Smoked Trout, 60g Baby Leaves (pea shoots, watercress, spinach), 12 Dill Sprigs (torn), 10g Chives (halved), 50g jar Salmon Roe (optional), 120g Sour Cream, 1tbsp Double Cream, 2tbsp Dijon Mustard, Juice of 1/2 small Lemon.

For full recipe, pop over to Telegraph.com.

METHOD:

Boil or steam the potatoes until just tender. Once they have cooled a little, slice them. In a bowl, mix together the vinegar, two thirds of the olive oil and some seasoning and toss in the potatoes. Leave to cool completely. Make the creamy dressing by mixing everything together. Boil the eggs for eight minutes and then plunge into cold water, then peel and halve. Flake the smoked trout and carefully combine it with the rest of the olive oil, some seasoning, the potatoes with their dressing, the leaves and the herbs. Arrange on a plate and add the eggs. Drizzle over the creamy dressing and dot with little spoonfuls of salmon roe. Serve and feel just a tiny bit smug.


Le Petit Oef’s Smoked Trout Salad with Fennel, Dill & Horseradish Dressing.

 Photo & recipe: Le Petit Oef.

Photo & recipe: Le Petit Oef.

(Serves 2 as a main course)

INGREDIENTS:

120g Hot or Cold Smoked Trout (broken up), 120g Beetroot (cooked, halved and sliced), 1 bulb Fennel (sliced), 100g Radishes (sliced), 2 Spring Onions (sliced), 25g Dill (roughly chopped), 70g Rocket.   

FOR THE DRESSING: 3 tbsp Natural Yoghurt, 2 tbsp Olive Oil, 2 tsp Horseradish Sauce, 1 clove of Garlic (crushed), Juice of half a Lemon, 300g cooked New Potatoes (optional).

METHOD:

Pop all of the dressing ingredients together in a jar or jug and mix together.

Put the fennel, radish, spring onions and dill into a bowl and mix well. Add beetroot (and potatoes, if you like) and stir gently. Spread some rocket on your plates and pile the rest of the salad over it, topping off with the smoked salmon.

Pour the dressing liberally across to finish.

For full recipe, visit the lovely lepetitoef.com.


We think all of these recipes would work well with either our Hot Smoked or Cold Smoked Trout. To have some Charlie's Trout delivered straight to your door, pop to our shop.

To find these featured recipes, these gorgeous photos and other scrumptious salad recipes, head to lepetitoef.com, Telegraph.co.uk, olive magazine.com or our own recipe page.